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鹿茸传统的炮制方法是:取鹿茸,燎去茸毛,刮净,以布带缠绕茸体,自锯口面小孔灌入热白酒,并不断添酒,至润透或灌酒稍蒸,横切薄片,压平,干燥。多年来我院用壶蒸法切制鹿茸片,省工省对,优于传统制法,现介绍如下:取鹿茸,用酒精灯燎去茸毛,细砂纸擦净(勿伤外皮)。每500克鹿茸用白酒120克,自底部徐徐灌入,或用注射器将酒从底部注入。
The traditional processing method of deer antler is to take deer antler, remove tortoises, scrape, and wrap the antler with a cloth tape, and pour hot white wine through the small hole of the saw-to-mouth surface, and continue to add wine to the steaming or steaming. Cut thin slices, flatten and dry. Over the years, our hospital cut pilose antler slices with pot steaming method. It is better than traditional method. It is introduced as follows: Take velvet antler, use alcohol lamp to remove hair, and wipe with fine sandpaper (do not hurt the skin). Each 120 grams of pilose antler with 120 grams of white wine, poured slowly from the bottom, or use the syringe to inject the wine from the bottom.